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Publix Aprons Recipes

Roast Chicken With Chorizo Potatoes

Total Time - 1 hour, 15 minutes, Active Time - 20 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare chicken and begin to bake - 15 minutes
  • Complete chicken and serve - 60 minutes

Roast Chicken With Chorizo Potatoes

Roast Chicken With Chorizo Potatoes

1 large yellow onion
4–5 medium russet potatoes
2 links cured chorizo sausage (about 3 oz)
1 (32-oz) box reduced-sodium chicken broth
1 (12-oz) jar sofrito (Spanish cooking sauce; 1 cup)
1 tablespoon minced garlic
2 chicken leg quarters (about 2 lb)
1 1/4 teaspoons tropical flavor sazón (with coriander, annatto, garlic, onion; 1 packet)

  • Preheat oven to 475°F.
  • Slice onion and potatoes thinly.
  • Slice chorizo thinly.
  1. Combine in roasting pan, onions, potatoes, chorizo, broth, sofrito, and garlic. Place roasting rack in pan (on top of potatoes).
  2. Rub chicken with sazón; place skin side up on roasting rack (wash hands). Cover pan tightly with foil. Bake 45 minutes.
  3. Remove foil; bake 10 more minutes or until chicken is 165°F. Remove chicken from pan; stir potatoes and serve.

CALORIES (per 1/4 recipe) 610kcal; FAT 27g; CHOL 135mg; SODIUM 1360mg; CARB 55g; FIBER 5g; PROTEIN 44g; VIT A 4%; VIT C 40%; CALC 6%; IRON 20%

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Shopping List

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Dry Grocery
Add to your grocery list 1 (32-oz) box reduced-sodium chicken broth
Add to your grocery list 1 (12-oz) jar (1 cup) sofrito (Spanish cooking sauce)
Add to your grocery list 1 1/4 tsp; 1 packet tropical flavor sazón (with coriander, annatto, garlic, onion)

Add to your grocery list 2 chicken leg quarters (2 lb)
Add to your grocery list 2 links cured chorizo sausage (3 oz)

Add to your grocery list 1 tbsp minced garlic
Add to your grocery list 4-5  russet potatoes
Add to your grocery list 1 large yellow onion

From Your Pantry
Add to your grocery list aluminum foil

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Aprons Advice

  • Complete your meal with cooked carrots, tropical fruit salad, Cuban bread, and flan for dessert.
  • You can use boneless thighs or drumsticks to shorten the cooking time. Stick to dark meat, though; white meat will dry out too much.
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Recipe Version poul0105